Name: Lamb and Eggplant Moussaka Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium eggplant; 0.5 tsp extra virgin olive oil; 3 oz ground lamb; 0.25 cup yellow onion; 1 clove garlic; 0.5 cup tomato sauce; 0.25 tsp ground cinnamon; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup nonfat Greek yogurt; 1 large egg; 1 tbsp parmesan cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lamb and Eggplant Moussaka Bake

Lamb and eggplant layered and baked with a creamy Greek yogurt topping, creating a savory and comforting Mediterranean classic.

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NUTRITION

Protein

50.4g

Fat

31.2g

Carbs

45.0g

SERVINGS

1 serving

INGREDIENTS

1 medium eggplant

0.5 tsp extra virgin olive oil

3 oz ground lamb

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato sauce

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup nonfat Greek yogurt

1 large egg

1 tbsp parmesan cheese

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Slice the eggplant into 1/2-inch thick rounds, brush lightly with olive oil, and roast for 15-20 minutes until tender.
3
While eggplant roasts, brown the ground lamb in a skillet over medium heat with diced onion and minced garlic until the meat is cooked through.
4
Stir in the tomato sauce, cinnamon, oregano, salt, and pepper, then simmer for 5 minutes to let the flavors meld.
5
In a small bowl, whisk together the Greek yogurt and the egg until smooth.
6
In a small baking dish, layer half of the roasted eggplant slices, top with the lamb mixture, and then the remaining eggplant.
7
Spread the yogurt and egg mixture evenly over the top and sprinkle with parmesan cheese.
8
Bake for 20-25 minutes until the topping is set and golden brown.